Brinkman smoke n grill

[lewdog]

Originally Posted by Flachief58

16oz tomato sauce
16oz ketchup
12oz chili sauce
1c apple cider vinegar
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce

simmer for 1/2hr

It makes a lot so, I usually make 1/2 a batch at a time unless I plan on cooking for a lot of people

So really n00b question but would I like the ribs marinate in this over night or is this something that just goes on a bit before I put them on the smoker?

[mlyonsd]

Originally Posted by lewdog

So really n00b question but would I like the ribs marinate in this over night or is this something that just goes on a bit before I put them on the smoker?

Well to me that marinade is an insane amount but whatever you do ribs should have 'something' on them at least the night before you put them on the smoker.

I put on my own dry rub the night before. Then I smoke them for 4 hours. Then only apply a small amount of sauce before putting them in foil. Then sauce them liberally when putting them on the grill for the finish. But to each their own.

[lewdog]

Originally Posted by GloryDayz

Simple.... (I'm lazy these days, so I use an electric Brinkman bullet!!)

1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)

5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225

9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!

Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...

The two on the right are the ones I cooked using this recipe and method from GloryDayz! Dude I loved these so much, easily my favorite ribs I have ever had. Sweet and spicy all in one.

They look pretty dark because we both like some good bark but even with how done they look they just fell off the bone. I was stunned.

Originally Posted by Flachief58

16oz tomato sauce
16oz ketchup
12oz chili sauce
1c apple cider vinegar
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce

simmer for 1/2hr

It makes a lot so, I usually make 1/2 a batch at a time unless I plan on cooking for a lot of people

Cooked the other four ribs on the left pan with this sauce from Flachief58. My girlfriend like these the best! These to me came out a bit too done IMO but they were still damn good. Not fall off the bone, but I don't believe all good ribs have to fall of the bone to be good. I added some sauce when served and it really provided a great flavor.

[FlaChief58]

Originally Posted by lewdog

The two on the right are the ones I cooked using this recipe and method from GloryDayz! Dude I loved these so much, easily my favorite ribs I have ever had. Sweet and spicy all in one.

They look pretty dark because we both like some good bark but even with how done they look they just fell off the bone. I was stunned.







Cooked the other four ribs on the left pan with this sauce from Flachief58. My girlfriend like these the best! These to me came out a bit too done IMO but they were still damn good. Not fall off the bone, but I don't believe all good ribs have to fall of the bone to be good. I added some sauce when served and it really provided a great flavor.

It looks like you may have put too much sugar/sauce on at the beginning. I did that at the too when I first started smoking with the same results as you which is too dark for my taste. To get that great mahogany color, start with a low sugar dry rub, then when you wrap them you can add your sweetness or mop.

[lewdog]

Originally Posted by Flachief58

It looks like you may have put too much sugar/sauce on at the beginning. I did that at the too when I first started smoking with the same results as you which is too dark for my taste. To get that great mahogany color, start with a low sugar dry rub, then when you wrap them you can add your sweetness or mop.

We do like them dark but I agree, was probably too much brown sugar in my initial rub. Will definitely try your suggestion next time.

[FlaChief58]

Be my guest. That's what this thread is all about

[lewdog]

Learning a ton in this thread. Thanks guys!

My birthday weekend is coming up this weekend and I think I am gonna smoke myself some ribs. Haven't done those on the smoker yet. Gonna use tips from both of you and see how it goes!

[FlaChief58]

I'll expect pics. Happy Birthday

[GloryDayz]

Yup... Pics, or they didn't happen!!!

[FlaChief58]

Yeah, as with anything, you have to make it to taste. It has a really good balance of sweet, salt and heat for me. I wont sue you for making changes though

[lewdog]

So pork or beef ribs is the question????

[GloryDayz]

Originally Posted by lewdog

So pork or beef ribs is the question????

Agreed....Pork. Beef are just about pointless IMO!

[tooge]

Originally Posted by GloryDayz

Agreed....Pork. Beef are just about pointless IMO!

I agree that pork ribs are killer, but some good beef shortribs bbqed very low and slow will actually knock your socks off. Think eating burnt ends off the point of a brisket right off the bone. They take longer but they are always a hit when I do them. People just like beef! Stay away from sweet rubs with them, and use a more savory sauce as well (reduced red wine, butter, thyme, garlic, salt and pepper). Plus, they are usually pretty cheap.

[GloryDayz]

Originally Posted by tooge

I agree that pork ribs are killer, but some good beef shortribs bbqed very low and slow will actually knock your socks off. Think eating burnt ends off the point of a brisket right off the bone. They take longer but they are always a hit when I do them. People just like beef! Stay away from sweet rubs with them, and use a more savory sauce as well (reduced red wine, butter, thyme, garlic, salt and pepper). Plus, they are usually pretty cheap.

Like an Australian Cisco TAC engineer once told me YEARS ago....(I'll) 'give it a go mate'...

[jspchief]

Originally Posted by lewdog

So pork or beef ribs is the question????

Pork. Baby back (loin back).